That improves with age. However, certain foods can damage the protective polymerized oil layer, impart metallic tastes, leave stubborn residues, or create lingering odors that affect future meals. Understanding these limitations helps preserve your pan’s performance and prevents frustration in the kitchen.

Highly acidic ingredients like tomatoes, vinegar, citrus, and wine are among the worst offenders. Prolonged simmering breaks down the seasoning, exposing bare iron that can react with the food and produce an unpleasant metallic flavor. Tomato sauces, shakshuka, and similar dishes are better prepared in stainless steel or enamel-coated pans. Short exposures are usually fine, but extended cooking times should be avoided to protect the skillet’s surface.